Topic: Why is Jeff ashamed of us?
Allan and InternRob discuss why Jeff has repeatedly refused to invite us to his broadcast class he teaches.
Williams’ Weird News of the World
Jeff brings us some of the weird and wacky stories that are happening around the world and we discuss it.
Interview with Mike DeCesare from the Marine Stewardship Council
Allan and Jeff talk with Mike about the Marine Stewardship Council’s mission on encouraging the raise of sustainable seafood.
Woman ages 50 years after meal
Chef says puppy meat no worse than pork
Apples can prevent strokes?
IHOP plans to expand to the Middle East
Easy Bake Oven no longer uses 100 Watt bulb
Burglar caught while making breakfast
I.E. Entertainment with Waleed Rashidi from the IE Weekly
He was our undercover embedded reporter calling in from the site of the newest protests in Downtown San Bernardino.
This week Jeff talks about occupying our restaurants.
Cookbook interview with Bee Yin Low author of “Easy Chinese Recipes”
Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her mother prepare steamy and fragrant Chinese meals solidified into a way of life for Bee as a working woman in Southern California. A love of Chinese food didn’t translate well to a modern Western lifestyle due to time and ingredient constraints. Rather than give up her favorite foods, Bee experimented with recreating the unforgettable flavors of her youth with her limited time and using ingredients found in local supermarkets. She managed to develop versions of her favorite Chinese dishes that had all the taste—but were a lot less work!
In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. It features a collection of Bee’s all-time favorite dishes—the foods she loves to cook and eat at home. She includes updated traditional family recipes along with her own versions of the best Chinese restaurant dishes from around Asia, such as Crispy Shrimp Dumplings, Kung Pao Chicken, Sweet-and-Sour Pork, Homestyle Chow Mein Noodles and Mongolian Beef.
Building off her passion, expertise and the avid following she has on her website, rasamalaysia.com, the Internet’s most popular Asian food and cooking site, Easy Chinese Recipes is sure to become the go-to book for cooks interested in creating Chinese meals at home.
Cookbook interview with Brad Barnes editor of The Professional Chef book
Recognized as the definitive cooking school textbook, the Culinary Institute of America’s The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen.With thousands of photos showing step-by-step instructions, you’ll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking alongside you. Organized from the simplest techniques and most basic information to the more complicated, you can use this book as a reference guide, a resource for increasing your confidence in the kitchen, or as a recipe-filled cookbook. The seventh edition has been completely reworked to include more-contemporary techniques alongside classic, more-sophisticated recipes, and there’s greater emphasis on food safety, nutrition, and technology in the kitchen. –Leora Y. Bloom
From Library Journal
In the seventh revised edition of the basic textbook for the Culinary Institute of America (CIA), the editors claim that they explain to the potential chef not just how to cook, but why the CIA insists on doing things the way it does. Since the CIA is often criticized for problems ranging from its devotion to classic French technique to its role in maintaining the patriarchy that dominates the profession, such justification seems in order. But there is actually little of it, either in the introductory essays or in the text that follows. There is little else to find fault with in this well-organized, comprehensive text. But while anyone aspiring to a career in food service may find it useful, it falls short of being a good learning text for the average cook. Its recipes are all written in scaled formulas, rather than in the cups and spoons measures most consumers use. In addition, those recipes mostly yield ten servings, and the task of reducing them to manageable proportions will put off most nonprofessional users. So although this is an excellent guide to the profession, it is recommended only for academic libraries supporting culinary programs and larger public libraries with comprehensive cookery collections. Tom Cooper, Richmond Heights Memorial Lib., MO
Chef Robert Sevaly
Chef Robert continues his series of pumpkin based recipes. This week he features pumpkin entrees.
Autumn Beef, Pumpkin and Barley Stew by Robert M. Sevaly
- 2 pounds Bottom Round Beef (cut into bite size cubes)
- 5 cups Beef Stock
- 2 large Onions (chopped)
- 3 each Celery Stalks (large diced)
- 2 cups of Fresh Pumpkin or Butternut Squash (large diced)
- 8 Red Potatoes (peeled, halved or quartered)
- 2 tablespoons Fresh Thyme (minced)
- 2 Bay Leaves
- Salt and Pepper (to taste)
- 2 cups cooked Barley
First begin by measuring out the ingredients and completing the knife prep in the above procedure. In an earthenware pot, add oil and heat till the smoking point. Season the beef with salt and pepper. Sear meat to golden brown, remove from the pan leaving only the oil. Now add the onions, celery and pumpkin and sauté. Deglaze with the beef stock. Add the potatoes, meat, thyme, bay leaves and the stock, bringing the stew to a boil. Stir and reduce the heat so it’s at a low simmer. Cook for one hour then check for tenderness of the meat. Once the meat is tender check for seasoning, add the cooked barley and it is ready to serve. This dish goes particularly well with crusty bread or cornbread.
Note: To cook barley use a ratio of 2 ½ liquid to 1 part barley. Cook in a sauce pan over a low flame (covered) for about 25 minutes or until tender
Roasted Pumpkin Soup by Robert M. Sevaly
- 1 Medium Pumpkin or 2 Butternut Squash, oven-roasted
- 2 cups Cream
- 3 cloves Garlic
- 2 Shallots
- 1 tablespoons Madras Curry
- 1 cup Vermouth or White Wine
- 1-2 cups Chicken or Veggie Stock
- Honey to Taste
- Pumpkin Seeds
- Fried Squash
- Chervil or Parsley
- Salt and Pepper
Sauté the shallots, garlic, and curry.
Deglaze with vermouth. Add the cream and stock. Bring to a boil. Add the squash. Puree and strain. Season with honey, salt and pepper. Garnish with sour cream, seeds and chervil.
Savory Stuffed Pumpkins Robert M. Sevaly
- 8 mini pumpkins
- ½ pound sausage
- ½ ground beef
- 1 small onion, diced
- 1 clove garlic, diced
- 2 eggs
- 1 cup cooked white rice
- ½ teaspoon ground sage
- ¼ cup chopped parsley
- salt and pepper
- 8 slices jack cheese
Preheat the oven for 350 degrees F.
Cut off the tops of the pumpkins and scoop out the sides. Oil and salt and pepper the insides of the pumpkins and set them to one side.
Saute the onion and garlic in a sauté pan. Add the sage and parsley and sauté for few more minutes.
Combine the sausage, beef, rice, eggs, and the sautéd mixture into a bowl and stir together until fully combined.
Fill each pumpkin with the mixture so that they are very full and heaped on top.
Bake for about 30 minutes or until the pumpkins are soft and the meat mixture is cooked through.
Place a slice of cheese on top of each pumpkin and place it back in the oven until melted. They are now ready to serve.
Cookbook interview with Anne Byrn author of The Cake Mix Doctor
The Cake Mix Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers interested in satisfying, dependable desserts prepared quickly and with little fuss should welcome the book.Beginning with a useful discussion of cake mixes, their history and composition, and an outline of the mix-transformation battle plan, the book then presents the recipes in chapters such as “Chocolate Cakes,” “Cake-Mix Classics,” “Special Occasion Cakes,” and “Incredible Bars and Comforting Cookies.” Among the most successful offerings are Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting, Banana Cake with Quick Caramel Frosting, and Lemon Buttermilk Poppy Seed Cake. A chapter devoted to crumbles, crisps, cobblers, trifles, and even a dessert pizza shows how to use the mixes in innovative ways, and “Lighter Cakes” presents “healthier” offerings, such as Pear and Toasted Pecan Buttermilk Cake. With sidebars such as The Legendary Pillsbury Bake-Off and tips for success throughout (“Cinnamon is one of the great tools to use when doctoring up cake mixes,” begins one), the book explores every aspect of cake-mix fixing while revealing the unexpected richness that the process can yield. –Arthur Boehm
The Cake Mix Doctor is in! And the prescription is simple: By doctoring up packaged cake mix with just the right extras–a touch of sweet butter here, cocoa powder there, or poppy seeds, vanilla yogurt, sherry, eggs, and grated lemon zest for the Charleston Poppy Seed Cake–even the least experienced baker can turn out luscious signature desserts, time after time. The proof is in the taste, and the taste never stops–from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a to-die-for Caramel Cake and a Holiday Yule Log to cheesecakes, coffee cakes, sheet cakes, pound cakes, bars, brownies, and those all-important frostings, here are 175 fast, foolproof recipes that will transform the art of home baking in America.
Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix’s strengths—convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking.
In addition to the recipes are the Cake Mix Doctor’s Q&A’s, extensive “Doctor Says” tips, lists–15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale–and more, all illustrated in a full-color photographic insert.
Food holidays and more…
Sunday October 23: National Boston Cream Pie Day
Monday October 24: National Bologna Day
Wednesday October 26: National Mincemeat Day
Friday October 28: National Chocolate Day
Saturday October 29: National Oatmeal Day
Sunday October 30: National Candy Corn Day
Powered by Facebook Comments